Dried Peperoncino Chiles

1 oz bag

SKU:100850 003

Price: $21.99

Quantity

4 oz bag

SKU:100850 005

Price: $42.70

Quantity

1 lb bulk bag

SKU:100850 007

Price: $83.73

Quantity

5 lb bulk bag

SKU:100850 008

Price: $364.23

Quantity

Description

With our country’s growing fascination incorporating spicy heat into their everyday meals, it is only natural that the growing sophistication of these chile connoisseurs has moved on from yesterday’s chipotle chiles and Sriracha sauce and is now searching for the next flavorful heat sensation. “Flavorful heat” does not necessarily mean crazy hot. More recently, Peperoncino chiles have been appearing on trendier menus across the country paired with everything from fried chicken, pasta and pizza to sausage.

Peperoncino chiles, pronounced "peh peh rohn TCHEE noh", are also known as Calabrian Chiles, golden Greek peppers, Tuscan peppers and sweet Italian peppers. These are sometimes spelled as pepperoncino and pepperoncini. The term “Calabrian Chile” can actually refer to any number of peppers cultivated in the Calabria region of Italy, and these are not necessarily Peperoncino chiles.

The Peperoncino chile pepper is from the Capsicum annuum family. There are 85 cultivars of this species of spicy chile that are grown in Italy. Peperoncino chiles are yellow when growing and mature to a red color which intensifies the chile’s sweet flavor. The different types of Peperoncino are often classified based on their level of sweetness.

In Italian cuisine, Peperoncino chiles are used in moderation and the flavor they bring to a dish is considered more important than the heat. These chiles are considered a signature spice in southern Italy’s rustic cooking style, especially in dishes featuring pasta, vegetables and fish. Peperoncino chiles can be consumed fresh, dried, ground into a powder, sprinkled over food or preserved in oil.

History and Cultivation

The earliest recording of Peperoncino chiles dates back to 1568 and is credited to Pietro Andrea Mattioli who was the personal physician of Ferdinand II of Austria, as well as Maximilian II, the Holy Roman Emperor. In addition to being a doctor, he was also a student of botany and wrote about how much hotter these chiles were than other varieties of chile peppers imported from Asia.

The first cookbook reference to Peperoncino was in 1694, by the Neapolitan cook Antonio Latini with his recipe for Salsa alla Spagnola. It was made with chopped peperoncino chiles, onions, tomatoes, peppermint, oil and salt and was served as a relish. It is also believed that Peperoncino was a popular chile among the lower classes of Italy long before it was first mentioned in cookbooks (which were more likely to be used by the upper class).

Many Italians believe that the best Peperoncino comes from the Calabria region. Calabria is located on the southern tip of Italy’s “boot”. Calabria is separated from the island of Sicily by a narrow waterway. For centuries, invading cultures have shaped the agriculture and cuisine of these two regions. The Spanish conquistadors may have had the greatest influence on the area’s cuisine with the introduction of chile peppers and tomatoes from the new world.

Our Peperoncino Chiles are grown in the Calabria region.

Where to Use

For centuries, Peperoncino chiles have been popular in both in Greek and Italian kitchens but they hold a special status as a key ingredient in Calabrian cuisine with their unmistakable flavor profile. They are revered for balancing fruity, salty, smoky and spicy flavors, these complex chiles are a great compliment to many savory dishes.